Moist Lemon Blueberry Cake

There is nothing better than the perfect balance of sweet and tart in a cake.

This lemon blueberry cake is smooth, moist and has the most amazing balance of tart and sweet with the lemon and blueberries. While many may think this is just a summertime treat, I think this cake is so amazing, you can have it anytime during the year.

To Make:

This is one recipe where you will use multiple bowls, so get out three and have them ready. Also, the ingredients work best at room temperature, so have your refrigerated items (eggs, buttermilk, butter) sitting out on the counter prior to baking.

In one bowl, put 1/2 cup of buttermilk with 3 oz of vegetable oil and set it aside. Since I don’t happen to use a lot of recipes with buttermilk, I buy a resealable powdered buttermilk and make up a cup when I have something to make that requires it. I’ve used Saco Powdered Buttermilk and had excellent luck.

In a separate bowl, put the other 1/2 cup of buttermilk and whisk with 3 large eggs, 2 tablespoons of lemon extract and 2 tablespoons of lemon zest.

Time for the dry ingredients! In your Kitchen Aid mixer bowl, add 1 2/3 cup of sifted flour, 1 1/2 cup of sugar, 1/4 teaspoon of salt, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda.

Using your paddle attachment at the lowest setting, add chunks of the stick of soft butter to the dry mixture until it is course.

Slowly pour in the buttermilk and oil mixture from the first bowl into the Kitchen Aid and turn up the setting to medium for around 2-3 minutes, scraping the sides of the bowl to make sure all the lumps are out of it.

Next, add the wet ingredients from the second bowl, in three parts, scraping in between each part so the batter is nice and thick.

Preheat your oven to 350 F degrees.

Spray with Pam 2 eight inch cake pans and fill them 3/4 of the way to the top. Shake them to level the batter.

Toss your blueberries in flour. If they are frozen, leave them frozen and cover them in flour. I prefer to use the wild Maine blueberries, they have a nicer tart taste to them. You can find Wyman’s of Maine in most grocery store freezer sections as well.

Sprinkle in half of the blueberries on top of the cake batter but do not stir them in. They will sink into the cake as they bake.

To Bake:

Bake for 15 minutes, then sprinkle the rest of the blueberries on top of the batter. This is the best trick I’ve read for having your blueberries spread into the cake evenly.

Bake for another 15 minutes and check to see if the cake is done. Check every minute after that with a toothpick and it is done when the toothpick comes out cleanly with a few crumbs.

Remove the cakes from the oven and set them on a cooling rack. When the pans are cool to the touch, flip them over and remove to the rack to let them cool completely.

When the cakes are completely cool, you can frost.

Lemon Buttercream Frosting:

Add 2 sticks of softened butter to mixer at medium speed and beat until peaks form

Add 4 cups of powdered sugar one cup at a time alternating with the 4 tablespoons of milk.

Add 1 teaspoon of vanilla and 2 teaspoons of lemon juice

Mix at medium high until well blended

Add food coloring if desired.

Enjoy!

Difficulty:Intermediate
Prep Time:45 mins
Cook Time:40 mins
Serves:12
Freezable:Yes

Nutrition per portion

Ingredients

LEMON BLUEBERRY CAKE
1 cup of buttermilk
3 oz of vegetable oil
3 large eggs
2 tablespoons of lemon extract
2 teaspoons of lemon juice
2 tablespoons of lemon zest
1 2/3 cup of sifted flour
1 1/2 cup of sugar
1/4 teaspoon of salt
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 stick of soft butter
2 cups of wild blueberries
---------------------------------
LEMON BUTTERCREAM FROSTING
2 sticks of softened butter
4 cups of powdered sugar
4 tablespoons of milk
1 teaspoon of vanilla
2 teaspoons of lemon juice

Method

The Cake:

Have your refrigerated items at room temp (eggs, buttermilk, butter) sitting out on the counter prior to baking.
In one bowl, put 1/2 cup of buttermilk with 3 oz of vegetable oil and set it aside.
In a separate bowl, put the other 1/2 cup of buttermilk and whisk it with 3 large eggs, 2 tablespoons of lemon extract, 2 teaspoons of lemon juice and 2 tablespoons of lemon zest.
In your Kitchen Aid mixer bowl, add 1 2/3 cup of sifted flour, 1 1/2 cup of sugar, 1/4 teaspoon of salt, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda.
Using your paddle attachment at the lowest setting, add chunks of the 1 stick of soft butter to the dry mixture until it is course.
Slowly pour in the buttermilk and oil mixture from the first bowl into the Kitchen Aid and turn up the setting to medium for around 2-3 minutes, scraping the sides of the bowl to make sure all the lumps are out of it.
Next, add the wet ingredients from the second bowl, in three parts, scraping in between each part so the batter is nice and thick.
Preheat your oven to 350 F degrees.
Spray with Pam 2 eight inch cake pans and fill them 3/4 of the way to the top. Shake them to level the batter.
Toss your blueberries in flour. If they are frozen, leave them frozen and cover them in flour.
Sprinkle in half of the blueberries on top of the cake batter but do not stir them in. They will sink into the cake as they bake.
Bake for 15 minutes, then sprinkle the rest of the blueberries on top of the batter. This is the best trick I've read for having your blueberries spread into the cake evenly.
Bake for another 15 minutes and check to see if the cake is done. Check every minute after that with a toothpick and it is done when the toothpick comes out cleanly with a few crumbs.
Remove the cakes from the oven and set them on a cooling rack. When the pans are cool to the touch, flip them over and remove to the rack to let them cool completely.
When the cakes are completely cool, you can frost.

The Lemon Buttercream Frosting:

Add 2 sticks of softened butter to mixer at medium speed and beat until peaks form
Add 4 cups of powdered sugar one cup at a time
Add 4 tablespoons of milk
Add 1 teaspoon of vanilla
Add 2 teaspoons of lemon juice
Mix at medium high until well blended
Add food coloring if desired

Moist Lemon Blueberry Cake

There is nothing better than the perfect balance of sweet and tart in a cake.

To Make:

To Bake:

Lemon Buttercream Frosting: